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A preparation method of soft tofu

A production method and water tofu technology, applied in dairy products, cheese substitutes, applications, etc., can solve problems such as color, taste, and shape that are old-fashioned and single, and achieve the effects of strange taste, new appearance, and comprehensive nutritional value.

Inactive Publication Date: 2018-11-06
宋陈亿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional water tofu has shortcomings such as color, taste and shape.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0077] [1]: Pure color water tofu:

[0078] The method of making pure color water tofu, the specific steps are as follows:

[0079] 1. Selection of raw materials

[0080] (1) Select: A, soybeans, B, according to the ratio of 10:1, equipped with soybeans and bright and fresh vegetables, fruits, etc.:

[0081] (2), gypsum powder.

[0082]The raw materials are prepared for use according to the ratio of 48:1.

[0083] 2. Beat the raw materials into slurry

[0084] (1), soak soybeans with cold water, make the water content of soybeans reach saturated state;

[0085] (2) Use mechanical or traditional stone mills: A. Beat the soybeans into a pure milky white slurry; B. For the purpose of making tofu of different colors, choose different colors of vegetables, fruits and soybeans to stir and mix , beaten into a colored slurry.

[0086] 3. Mixing liquid

[0087] (1) Use boiling water at 100 degrees Celsius to quickly mix the slurry and boiling water in a ratio of 1:1.8;

[0088]...

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PUM

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Abstract

In south China and Southeast Asia countries and regions where Hakka people lives, soft tofu is a traditional delicious food, has fine, tender, smooth, sweet and fresh taste and rich nutrition and is cheap, but because the soft tofu is single in color, taste and shape, pigment, spices and the like are commonly adopted as auxiliary materials during preparation of soft tofu and soft tofu products toincrease and adjust color, fragrance and taste of the soft tofu. According to the invention, a novel preparation method making Hakka soft tofu good in color, fragrance and taste through adding preparation raw materials in a ratio and transforming a traditional preparation tool, on the basis of traditional Hakka soft tofu preparation methods of persons in the Chenjue village in the east Guangdong region of China, is disclosed and provides novel flavor for soft tofu products. The method has characteristics of unique color, taste and formula, and the like.

Description

Technical field: [0001] The invention relates to a method for making food, in particular to a method for making water tofu. On the basis of the traditional water tofu production method, by adding different raw materials and modifying production tools, Hakka water tofu has become a new production method with complete color, aroma and taste. Background technique: [0002] Hakka people, especially those in Meixian, Guangdong, like to eat water tofu. During the New Year and holidays, on the tables of the Hakka people, water tofu and its products are an indispensable delicacy, and water tofu products are also traditional gifts for New Year greetings to the elders. In places where the Hakka people live together in southern China and Southeast Asian countries, water tofu is an authentic traditional delicacy. Water tofu has a thin, tender, slippery, sweet and fresh taste, rich nutritional value, and cheap price, so it will last for a long time. However, traditional water tofu has...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 宋开发宋陈亿
Owner 宋陈亿
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